You have to admit, there is something kind of magical about eating a
flower. Fragrant lavender infused into a crème brlée, colorful pansies
dotting a salad, a sprinkling of pale purple chive blossoms over softly
scrambled eggs -- all of these are enchanting, but squash blossoms may
just be the fairest of them all.

Squash blossoms can be either male or female and harvested from summer
or winter squash. Their mild flavor and delicate texture make them very
versatile, and they can be eaten both raw and cooked. Alas, these
blossoms are a fleeting delicacy. Their extremely perishable nature
means you will rarely find them outside of a backyard garden or local
farmers market. If you are lucky enough to find them, snatch them up and
use them promptly.

Remove stamens from the male flowers before using. Female flowers
attached to their tiny squash host are particularly charming on the
plate. Try stuffing the blossoms with herbs and cheese (say, ricotta and
mint, goat cheese and chives or mozzarella and basil) and dipping them
in a light batter (whisk enough ice water into flour that it thickens to
the consistency of heavy cream) and frying until crisp and golden.
Alternately, they can be steamed, baked in the oven or poached in broth.
Squash blossoms would also be delicious stuffed into a quesadilla along
with roasted poblanos and corn, scattered on top of a pizza or frittata
before baking or stirred into a risotto or pasta, perhaps united with
the very squash that bore them.

Political campaigns so often leave voters feeling bitter, which is why Moonstruck Chocolate's
Election Collection is so sweet. Through the November election, the
Portland-based company is offering dark chocolate ganache truffles
hand-formed in the shape of the Democrat donkey and Republican elephant.
We think these partisan treats show much better taste than a bumper
sticker.

Four truffles for $15 or 12 for $45; sold at Moonstruck's five Portland cafes, and online.

Foodies have two very different food events to consider this weekend, both supporting a worthy cause.

29th Annual Bite of Oregon: The Bite returns to Tom McCall Waterfront Park starting at 11 a.m. Friday, Aug. 10, and going through 8 p.m. Sunday, Aug. 12. Expect more than 120 menu items from Oregon restaurants and chefs, more than 30 wineries, 30 craft beers, three entertainment stages and much more. New this year is the Think Outside the Pint Championship, a recipe contest using beer as a key ingredient. The four semifinalists will battle it out in two iron-chef-style competitions on Saturday, with the two finalists squaring off from 12:30 to 1:30 p.m. Sunday. The Bite benefits programs for Special Olympics Oregon, which serves more than 7,000 Oregonians with intellectual disabilities.

Buy a Bunch for the Hungry: Meanwhile, from 10 a.m. to 2 p.m. Saturday, Aug. 11, Beaverton Community Vision and Washington County farmers markets are teaming up for the second annual summer food drive at the Beaverton Farmers Market. The event benefits the Tualatin Valley Gleaners, a program that provides food, aid and other assistance to the low-income and disabled individuals in the Tualatin Valley area. Shoppers can enjoy family-friendly games and activities, and in return donate fresh produce purchased there at the farmers market, or bring donations of canned, bagged or boxed food; pet food; condiments (mayonnaise, ketchup, soy sauce and syrup); or personal supplies and toiletries.

It's annoying to go to the cupboard and find that the honey has
crystallized. The easy remedy, of course, is to microwave it until it
liquefies. But how many times can you do this? The National Honey Board
in Firestone, Calif., says it's no problem to continually reheat
crystallized honey. You just have to be careful not to burn or scorch
it, which would cause an off flavor. To microwave honey, place the
opened container in the microwave oven and heat on high for about 30
seconds, less for small amounts. If you're concerned about the plastic
melting, put the honey into a microwave-safe container. If the honey is
in a glass container, you can also put it in a pan of hot water over low
heat for 10 to 15 minutes. The stovetop method is less likely to cause
scorching, but obviously it takes a lot longer.